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A Pairing for Our Latest Release
Greek Lamb Kebabs with Tzatziki Sauce
Immerse yourself in a culinary symphony as you pair the tantalizing flavors of this dish with our remarkable Stags' Leap 2020 The Leap Cabernet Sauvignon.
Take the leap into our September wine club shipment and pair the latest release, 2020 The Leap Cabernet Sauvignon, with a tangy flavorful Greek Lamb Kebabs with Tzatziki sauce. Marinated with Mediterranean herbs and spices, grilled to perfection, and complemented with a refreshing tzatziki sauce; this delectable dish is sure to satisfying anyone’s palate.
Check out the recipe details below and enjoy your perfect pairing.
Ingredients
For the Lamb Skewers
- ¼ cup olive oil
- 1 red onion (roughly chopped)
- 1 clove garlic (chopped)
- 2 tablespoons of lemon juice
- 1 tablespoon minced fresh oregano
- 1 teaspoon finely minced fresh thyme
- ⅛ teaspoon cayenne pepper
- Kosher salt and freshly ground pepper (to your taste)
- 2 pounds boneless lamb leg or shoulder (cut into 1-inch cubes)
- Fresh oregano sprigs
- Lemon wedges
- Chopped fresh parsley
For the Tzatziki Sauce
- 1 medium (about 10-ounce) seedless cucumber (peeled if the skin is thick)
- Kosher salt
- 1 cup plain Greek yogurt (preferably whole)
- 2 teaspoons lemon juice
- 1 teaspoon olive oil
- 2 teaspoons minced fresh oregano
- 1 teaspoon chopped fresh mint
- ½ teaspoon finely minced garlic
- Freshly ground black pepper (to your taste)
Instructions
In a large mixing bowl, combine the olive oil, onion, garlic, lemon juice, oregano, thyme, cayenne, salt, and pepper. Stir the mixture well to blend everything together. Add the lamb cubes to the bowl and toss them thoroughly to ensure they are coated evenly. Cover the bowl and refrigerate the lamb for 6 to 12 hours, allowing the flavors to meld.
Before grilling, prepare the skewers by soaking about 20 6-inch wooden skewers or 10 12-inch skewers in water for 30 minutes. If you prefer, metal skewers can be used instead, as they do not require soaking.
While the skewers are soaking, prepare the Tzatziki sauce. Start by slicing the cucumber in half lengthwise and using a teaspoon to remove the seeds. Grate the cucumber using the large holes of a box grater or the grating blade of a food processor. Place the grated cucumber in a strainer over a bowl or in the sink, toss it with ½ teaspoon of kosher salt, and allow it to rest for 10 to 30 minutes.
Squeeze the cucumbers with your hands to remove any excess liquid, then transfer them to a medium bowl. Add the yogurt, lemon juice, olive oil, 2 teaspoons of oregano, mint, and ½ teaspoon of garlic to the bowl. Mix the ingredients thoroughly until well combined. Add black pepper and any additional salt, if needed.
Thread the marinated lamb onto the soaked skewers, discarding the remaining marinade.
Preheat an outdoor grill to high heat or heat a grill pan or heavy skillet over medium-high heat. Grill the lamb kebabs about 4 inches from the heat source, turning them every few minutes to achieve grill marks on most sides of the meat. The total grilling time should be about 8 minutes for medium-rare doneness. Alternatively, you can sear the kebabs for the same amount of time in a hot grill pan.
Once the kebabs are done, transfer them to a serving platter. If desired, garnish with oregano sprigs and lemon wedges. Sprinkle chopped parsley over the kebabs for added freshness. Serve the delicious lamb skewers with the prepared Tzatziki sauce on the side. Enjoy!
The Leap Cabernet Sauvignon
The Leap Estate Cabernet Sauvignon is a blend of the most expressive barrels from select blocks of our century old, 240-acre estate. These blocks produce a long-lived wine that exemplifies both richness and elegance and speaks to the unique terroir of the Stags Leap District.